Quickbaketwicebakedpotatoes Recipes

QUICK BAKE TWICE BAKED POTATOES

Steps:

• Preheat oven to 400 degrees.
• Wash potatoes and pierce with a fork several times.
• Bake on a cookie sheet for 1 hour. Baking time may vary depending on the size of your potatoes. You should be able to stick a fork in each potato without any resistance.
• If you are going to bake potatoes right away, decrease oven temp to 350.
• When potatoes are cool enough for you to hold in your hand, take a knife and slice off the top of the potato (along one of the long sides).
• Take a small spoon and scoop out the insides of the potatoes and putting it in a microwave safe bowl. Take care to keep the shell intact.
• Mix potato with butter, sour cream, milk, chives, cheese, salt and pepper.
• Microwave mixture on high for 30 seconds. Stir well and microwave for another 30 seconds. Repeat until the mixture is steaming hot throughout.
• With a spoon, scoop the hot mixture back into the shells and top with cheese or paprika.
• Place potatoes on a cookie sheet lined with foil and place in oven. Bake for 10-15 minutes until cheese is melted or potato is lightly browned.

TWICE BAKED POTATOES

Steps:

• Preheat the oven to 350 degrees F. Prepare a small casserole dish by spraying with canola spray.
• Pierce the potatoes all over with a fork. Place in the microwave and cook on medium, turning once, until the potatoes are soft, about 20 minutes. Set aside to cool, about 5 minutes.
• Cut off the top third of the cooked potatoes. Scoop out the insides and place into a medium bowl. Add the green onions and mash together. Add the garlic, bacon, 1 cups cheese, salt, pepper and sour cream. Mix together well.
• Nestle the hollowed out potatoes in the prepared dish. Evenly divide the potato mixture among the potato shells and top with the remaining 1/4 cup cheese. Place the potatoes into the oven and cook, about 20 minutes. Remove from the oven and serve immediately.

ULTIMATE TWICE BAKED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes in preheated oven for 1 hour.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
• Bake for another 15 minutes.

TWICE-BAKED POTATOES

Steps:

• Position racks in the top and middle of the oven, and heat oven to 400 degrees. Take the butter out of the refrigerator to soften. Scrub the potatoes clean and pat them dry. Poke holes all over them with a fork. In a large bowl, toss them with the oil and 1/2 teaspoon salt. Place the potatoes directly on the top rack, and place a baking sheet or a piece of foil on the middle rack to catch drips. Bake for about 1 hour, until the skin is crisp and potatoes offer no resistance when a knife is inserted in their centers. Remove from the oven and let sit until cool enough to handle.
• Slice the top third lengthwise off the potatoes. Use a spoon to scoop out the flesh, leaving 1/4-inch border of potato on the skin, and transfer the flesh to a medium bowl. Scrape the potato tops of all flesh, and add the flesh to the bowl. Place the bottoms on a parchment-lined baking sheet. (Snack on the tops - chef's treat - or discard.)
• Mash the potato flesh with a fork or potato masher. Add the butter, and stir until smooth (try not to overwork). Add the milk, sour cream and cheese and stir to combine. (If you want the filling softer, add more milk.) Season generously with salt and pepper. Stir in the chives, if using.
• Mound each potato skin with a quarter of the filling. Bake the potatoes until warmed through, about 10 minutes. Serve immediately.